Why You’ll Love This Recipe

Here’s why this Pumpkin Cake with Cream Cheese Filling is a must-try:

Perfect Fall Flavors: The combination of pumpkin puree and warm spices creates a cake that tastes like autumn in every bite.
Moist and Tender: This cake stays incredibly moist and tender, thanks to the pumpkin puree.
Creamy Filling: The rich and smooth cream cheese filling adds an extra layer of indulgence to each slice.
Easy to Make: This recipe is simple to prepare and comes together quickly.
Customizable: You can adjust the sweetness or spice level to your preference, and the powdered sugar topping gives it a beautiful finish.

Ingredients

For the Pumpkin Cake:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice (*or see below for a substitute)
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2/3 cup pumpkin puree

For the Cream Cheese Filling:

1 (8 ounce) package cream cheese, room temperature
1 cup sifted powdered sugar
6 tablespoons soft butter
1 teaspoon vanilla extract

Optional: Powdered sugar (for sprinkling on top)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice (or substitute below), and salt. Set aside.
In a large bowl, beat the eggs, vanilla extract, and sugar together until light and fluffy, about 3 minutes.
Add the pumpkin puree and mix until fully combined.
Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan.

For the Cream Cheese Filling:

In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy, about 2-3 minutes.
Once the cake is completely cooled, spread the cream cheese filling evenly over the top of the cake.
For a decorative touch, sprinkle with powdered sugar before serving, if desired.

Servings and Timing

Servings: 9-12 servings
Total Time: 1 hour 15 minutes (including cooling time)

Variations

Add-ins: You can add chocolate chips or chopped nuts (like pecans or walnuts) into the batter for extra texture and flavor.
Spice Adjustments: If you don’t have pumpkin pie spice, substitute with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and a pinch of cloves.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version.

Storage/Reheating

Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Reheating: This cake is best enjoyed cold or at room temperature. You can reheat individual slices in the microwave for 10-15 seconds if desired.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use homemade pumpkin puree, but be sure to drain any excess moisture from it before using to avoid a soggy cake.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it covered in the fridge. Just add the cream cheese filling the day you plan to serve it.

What can I use instead of pumpkin pie spice?

You can mix your own pumpkin pie spice by combining 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and a pinch of cloves. You can also use apple pie spice or ground ginger for a different twist.

Can I use a different frosting instead of cream cheese filling?

Yes, you can use whipped cream, buttercream frosting, or even a chocolate ganache for a different flavor.

How do I prevent the cake from being too dense?

Make sure to gently fold the dry ingredients into the wet ingredients to avoid overmixing, which can make the cake dense.

Can I freeze this pumpkin cake?

Yes, the cake freezes well. Wrap the cooled cake tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Let it thaw at room temperature before serving.

How can I make the cream cheese filling fluffier?

For a lighter filling, you can fold in a little bit of whipped cream after whipping it to soft peaks, which will make it airy and fluffy.

Can I double the recipe for a larger cake?

Yes, you can double the ingredients and bake the cake in a larger pan (such as a 9×13-inch pan). Be sure to adjust the baking time accordingly.

Can I use a different kind of sugar for this recipe?

You can substitute granulated sugar with brown sugar for a more caramel-like flavor in the cake. For the filling, powdered sugar is recommended for smoothness.

Can I use dairy-free butter and cream cheese for a dairy-free version?

Yes, you can substitute with dairy-free alternatives for both the butter and cream cheese to make it dairy-free.

Conclusion

This Pumpkin Cake with Cream Cheese Filling is a perfect seasonal treat. It’s moist, flavorful, and topped with a rich, creamy filling that takes it to the next level. Whether you’re serving it for a fall celebration or simply enjoying it as an indulgent dessert, this cake will become a new favorite for sure!

Pumpkin Cake

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Author: Julia
Total Time: 1 hour 15 minutes (including cooling time)
Yield: 12 servings
Diet: Vegetarian

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Description

This Pumpkin Cake with Cream Cheese Filling is a must-try fall dessert, featuring the perfect blend of warm pumpkin spices and a luscious, creamy filling. Moist, flavorful, and irresistibly indulgent, it’s perfect for gatherings, celebrations, or satisfying your autumn cravings. A simple and delicious treat that embodies the flavors of the season!

Instructions

For the Cake:

Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice (or substitute), and salt. Set aside.
In a large bowl, beat the eggs, vanilla extract, and sugar together until light and fluffy, about 3 minutes.
Add the pumpkin puree and mix until fully combined.
Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan.

For the Cream Cheese Filling:

Beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy, about 2-3 minutes.
Once the cake is completely cooled, spread the cream cheese filling evenly over the top of the cake.
For a decorative touch, sprinkle with powdered sugar before serving, if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Serve cold or at room temperature. You can microwave individual slices for 10-15 seconds if preferred.
Freezing: Freeze the cake without the cream cheese filling for up to 3 months. Thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American